Description
These Korean BBQ Meatball Rice Bowls combine tender, flavorful meatballs glazed in a spicy-sweet sauce served over fluffy jasmine rice with fresh cucumber, shredded carrots, and a drizzle of spicy mayo for a perfect balance of heat and freshness. This easy-to-make recipe is ideal for a quick weeknight dinner or meal prep.
Ingredients
Scale
Meatballs
- 1 pound ground beef (or mix of beef and pork)
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce (for meatballs)
- 1 tablespoon sesame oil (for meatballs)
- 1 tablespoon brown sugar (for meatballs)
- 1 cup panko breadcrumbs
- 1 egg
Glaze
- 2 tablespoons soy sauce (for glaze)
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil (for glaze)
- 1 tablespoon brown sugar (for glaze)
- 2 tablespoons water
For Serving
- 2 cups cooked jasmine or short-grain rice
- 1 cucumber, thinly sliced
- 1 cup shredded carrots
- 2 tablespoons green onions, sliced
- 1 teaspoon sesame seeds
- 2 tablespoons spicy mayo
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent the meatballs from sticking and to ensure easy cleanup.
- Mix Meatball Ingredients: In a large bowl, combine the ground beef, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, panko breadcrumbs, and egg. Mix everything together just until combined to keep the meatballs tender.
- Form Meatballs: Shape the meat mixture into 1-inch meatballs and arrange them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 18 to 20 minutes, until they are cooked through and slightly browned on the outside.
- Make the Glaze: While the meatballs bake, whisk together soy sauce, gochujang, sesame oil, brown sugar, and water in a small saucepan over medium heat. Let it simmer for 3 to 5 minutes until it thickens slightly into a glossy glaze.
- Coat Meatballs: Once baked, toss the meatballs gently in the prepared glaze ensuring they are evenly coated with the spicy-sweet sauce.
- Assemble Bowls: To serve, place cooked jasmine or short-grain rice in bowls. Top with the glazed meatballs, cucumber slices, shredded carrots, green onions, a sprinkle of sesame seeds, and a dollop of spicy mayo.
- Serve or Store: Serve immediately for best flavor and texture, or store the components separately in airtight containers for easy meal prep throughout the week.
Notes
- For an extra kick, add more gochujang to the glaze or serve with additional spicy mayo.
- You can substitute ground pork for beef or use a 50/50 mix for richer flavor.
- Use gluten-free panko or breadcrumbs to make this recipe gluten-free.
- Spicy mayo can be made by mixing mayonnaise with sriracha or additional gochujang.
- Keep meatballs and glaze separate until ready to serve if preparing ahead to maintain texture.
